Sunday, January 12, 2014

Crispy Southwest Chicken Wraps

From Mel's Kitchen Cafe
* After making this recipe, it made way more than six wraps. I would probably cut the amount of rice in half the next time I make it. I used chicken that I had pressure canned and left out the bell pepper.

Yield: Makes 6 wraps

Note:
This is one of the most adaptable recipes on here (reading through the
comments will prove that – your variations sound amazing!). Feel free to
up the cilantro, add in a different meat of your choice, eliminate the
pepper, add green chilies – seriously, the options are endless.

Mix
rice together with chili powder, cumin and garlic salt. Add remaining
ingredients except for cheese and sour cream. Sprinkle cheese over
tortillas, leaving 1/2-inch border around edges, then arrange chicken
and rice mixture down the center of each tortilla. (Optional: I like to
dollop little bits of sour cream over the cheese before arranging
chicken and rice mixture down the center – it makes the wraps
delightfully creamy.) Roll stuffed tortillas, leaving edges open and
slightly flatten the wraps with the palm of your hand. Spray seam-side
of the wrap lightly with cooking spray.

Heat
a large non-stick skillet (or griddle) over medium heat for 1 minute.
Arrange wraps, seam-side down, in pan or griddle and cook until golden
brown and crisp, about 2-3 minutes per side. Cooking them seam-side down
first helps seal the long edge so they don’t fall apart. Transfer to a
plate and repeat with remaining wraps. Serve warm.